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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 70, 2012 - Issue 4
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Original Articles

Combined Modeling and Biophysical Characterisation of CO2 Interaction with Class II Hydrophobins: New Insight into the Mechanism Underpinning Primary Gushing

Sylvie M. DeckersKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, Belgium
,
Tom VenkenKU Leuven, Department of Chemistry, Division of Chemistry, section: Molecular and Structural Biology, Laboratory for Biomolecular Modelling and BioMacS, BE-3001Heverlee, Belgium
,
Mohammadreza KhalesiKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, Belgium
,
Kurt GebruersKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, Belgium
,
Geert BaggermanKU Leuven, Facility for Systems Biology based Mass Spectrometry (SyBioMa), BE-3000Leuven, Belgium
,
Yannick LorgouillouxKU Leuven, Facility for Systems Biology based Mass Spectrometry (SyBioMa), BE-3000Leuven, Belgium
,
Zahra ShokribousjeinKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, Belgium
,
Vladimir IlbergHochschule Weihenstephan-Triesdorf, Fakultät Gartenbau und Lebensmitteltechnologie, D-85350Freisinig, Germany
,
Christina SchönbergerKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, Belgium
,
Jean TitzeBarth-Haas Group, Barth Innovations, D-90482Nuremberg, Germany
,
Hubert VerachtertKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, Belgium
,
Chris MichielsNational University of Ireland, University College Cork, School of Food and Nutritional Sciences, Cork, Ireland
,
Hedwig NevenKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, Belgium
,
Jan DelcourKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, Belgium
,
Johan MartensKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, Belgium
,
Guy DerdelinckxKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, BelgiumCorrespondence[email protected]
&
Marc De MaeyerKU Leuven, Department of Microbial and Molecular Systems (MS), and Leuven Food Science and Nutrition Research Centre (LFoRCe), BE-3001Heverlee, Belgium;KU Leuven, Department of Chemistry, Division of Chemistry, section: Molecular and Structural Biology, Laboratory for Biomolecular Modelling and BioMacS, BE-3001Heverlee, BelgiumCorrespondence[email protected]
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Pages 249-256 | Published online: 05 Feb 2018

Citations (11)

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Read on this site (4)

Mohammadreza Khalesi, Kurt Gebruers, David Riveros-Galan, Sylvie Deckers, Ali Akbar Moosavi-Movahedi, Hubert Verachtert & Guy Derdelinckx. (2016) Hydrophobin purification based on the theory of CO2-nanobubbles. Journal of Liquid Chromatography & Related Technologies 39:3, pages 111-118.
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Mohammadreza Khalesi, Sylvie Deckers, David Riveros-Galan, Kurt Gebruers & Guy Derdelinckx. (2015) Upgraded Model of Primary Gushing: From Nanobubble Formation until Liquid Expulsion. Journal of the American Society of Brewing Chemists 73:4, pages 343-346.
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Zahra Shokribousjein, An Philippaerts, David Riveros, Jean Titze, Yannick Ford, Sylvie M. Deckers, Mohammadreza Khalesi, Jan A. Delcour, Kurt Gebruers, Hubert Verachtert, Vladimir Ilberg, Guy Derdelinckx & Bert Sels. (2014) A Curative Method for Primary Gushing of Beer and Carbonated Beverages: Characterization and Application of Antifoam Based on Hop Oils. Journal of the American Society of Brewing Chemists 72:1, pages 12-21.
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Sylvie M. Deckers, Lennert Vissers, Mohammadreza Khalesi, Zahra Shokribousjein, Hubert Verachtert, Kurt Gebruers, Xavier Pirlot, Jean-Marie Rock, Vladimir Ilberg, Jean Titze, Hedwig Neven & Guy Derdelinckx. (2013) Thermodynamic View of Primary Gushing. Journal of the American Society of Brewing Chemists 71:3, pages 149-152.
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Articles from other publishers (7)

Ana Belén Díaz, Enrique Durán-Guerrero, Cristina Lasanta & Remedios Castro. (2022) From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 11:20, pages 3215.
Crossref
Jeroen Vereman, Tim Thysens, Jan Van Impe, Guy Derdelinckx & Ilse Van de Voorde. (2021) Improved extraction and purification of the hydrophobin HFBI. Biotechnology Journal 16:11, pages 2100245.
Crossref
Lisa M. Frisch, Magdalena A. Mann, David N. Marek, Melanie Baudrexl, Rudi F. Vogel & Ludwig Niessen. (2021) Studies on the gushing potential of Penicillium expansum. Food Research International 139, pages 109915.
Crossref
Xujun Zhang, Bradford Blalock, Wayne Huberty, Yuwu Chen, Francisco Hung & Paul S. Russo. (2019) Microbubbles and Oil Droplets Stabilized by a Class II Hydrophobin in Marinelike Environments. Langmuir 35:12, pages 4380-4386.
Crossref
Jan ŠAVEL, Petr KOŠIN & Adam BROŽ. (2016) Gushing Induced by Colloidal haze. Kvasny Prumysl 62:4, pages 128-134.
Crossref
L.T. Lusk. 2016. Brewing Materials and Processes. Brewing Materials and Processes 175 198 .
Jan ŠAVEL, Petr KOŠIN & Adam BROŽ. (2014) Initiation of carbon dioxide liberation from beer and its gushing.. Kvasny Prumysl 60:2, pages 22-30.
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